When you see a room full of expats and only a handful of Indians at a restaurant, two things usually stand out. The food is authentic and the place is still a quiet secret. Raifu fits that description well. It is a Japanese restaurant that is very reasonably priced and the food is mostly enjoyable.

This was my second visit to Raifu at Dia Park Premier Hotel. The first one was around seven or eight years ago when I went with my friend. The trouble with hidden gems is that they stay so quiet that you forget about them while louder restaurants dominate your feed. When my another friend asked me to take her out for a Japanese meal, this place came back to mind.

We settled at a tatami style table with space for the feet to drop below and started with a chilled beer. The place can be a bit noisy (so those who feel Indians make too much noise, should check this out) but the meal turned into quite a spread. There are many vegetarian options too and my wife had enough choices to keep her happy. I will start with the non vegetarian dishes. Their pork preparations are excellent and the quality of the meat stands out. We ordered Buta Yawarakani (Rs 680), which is grilled pork belly, a pork tofu hot pot (Rs 690), a curry soba ramen bowl (Rs 600), butabara rankon (Rs 280) and asparagus wrapped in bacon (Rs 300). I enjoyed all except the small hot pot which was far too mild for my liking.

For fish, we began with salmon ponzu (Rs 550) that came with cucumber and seaweed. It was a small serving and disappeared quickly. The salmon was lean with a firm bite. My favourite though was the hamachi sashimi (Rs 850). The cut was perfect and as fresh as you can expect in Gurgaon. The tuna donburri bowl (Rs 780) is a generous portion served with miso soup. It is good but when I compare it with similar bowls at popular Indian restaurants, I feel the cubed fish elsewhere is easier to eat than the sashimi style cut used at Raifu. The one letdown in the fish section was the grilled seabass. At (Rs 1600), it was the most expensive dish we ordered and the serving was very small. The skin was nicely crisp but the fish itself did not have the flakiness I was hoping for.

Raifu also serves poultry. We tried the chicken skin and chicken thigh skewers (Rs 200 each). There are only two skewers per order and at this price I was not expecting a large serving. I will still order the chicken skin again on my next visit.

On the vegetarian side, my wife enjoyed the veg tempura sushi rolls (8 pcs for Rs 480), the grilled eggplant skewer (Rs 100) and a spicy noodle dish made on request. Since the place mainly attracts expats, we were pleasantly surprised to see the chef handle the vegetarian dishes with the same attention.

Home made ice cream (Rs 280) tasted just like any regular brand available outside and can be skipped.

If you want a proper Japanese meal without denting your pocket, Raifu is worth a visit. With the Zomato discount, it becomes even better value and should cost around Rs2000 per head.

Address: Raifu,
Dia Park Premier Hotel 353-357 near Huda City Center, Sector 29, Gurugram | Phone: 0124-4566701

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We had set out to dine at a Japanese restaurant at South Point Mall, but a timely suggestion from my friend rerouted us to Peng You Quan, a Chinese restaurant tucked away in the same complex. I’d heard about this place before and even made a few half-hearted plans, but somehow they never came through—until now. Luckily, a Monday evening visit meant the restaurant wasn’t packed, allowing us to settle in comfortably.

Peng You Quan offers both private dining rooms and open seating, each table equipped with its own induction cooktop for the signature hot pot experience. We opted for open seating. The interiors are understated and elegant, and the staff is warm and courteous.

To kick things off, we ordered a round of Soju and beers while browsing the extensive menu.

This is the kind of menu that proudly resists Indo-Chinese clichés—no Manchurian or Chilli Chicken in sight. A few dishes stood out instantly: Pork Ear Salad (₹560), Fried Long Beans with Chilli (₹560), Sweet and Sour Pork (₹780), and Chongqing-style Noodles with pork mince (₹500). The highlight, however, was the Hot Pot (₹980), which comes with three broth options—Spicy, Clear, and Tomato (the latter suitable for vegetarians). The broth is unlimited, but vegetables and meats are ordered à la carte.

We went all in: Mutton Slices (₹600), Pork Slices (₹600), Buff Slices (₹550), a Vegetarian Platter with potatoes, lotus stems, and corn (₹550), Tofu (₹400), a Mushroom Platter (₹550), and extra Lotus Stems (₹320)—if I haven’t forgotten something in that flurry of ordering.

Trying Pork Ear Salad for the first time, I was pleasantly surprised by its texture and flavor, elevated by a bold, spicy oil at the base. The Fried Long Beans turned out to be a crowd-pleaser, cutting across dietary preferences. The Sweet and Sour Pork had promising flavors, though a crisper texture would have taken it up a notch.

Hot Pot, by its nature, is a communal joy—everyone takes turns cooking thinly sliced meats and semi-cooked vegetables in the simmering broth, then dipping them into a variety of sauces like soy, garlic, chilli, and sesame oil. Be warned: the broth may feel under-seasoned to some Indian palates—we ended up asking for extra salt. Among the meats, the Pork Slices stood out, while the Mutton was slightly tough and the Buff (unsurprisingly) didn’t quite pass off as beef. On the vegetarian side, we particularly enjoyed the corn on the cob, mushrooms, and lotus stems.

In hindsight, we may have gone a bit overboard with the accompaniments, which pushed the bill up. Also, charging ₹100 per person for dips, when one is already ordering the hotpot, feels slightly excessive.

That said, the experience was well worth it—made even better by the company of friends who share a passion for authentic Asian cuisine. The evening was filled with banter, nostalgic food stories from Japan, and 150 minutes of leisurely conversation over what turned out to be one of the most authentic Chinese meals I’ve had in Gurgaon.

The post Peng You Quan: A Taste of Authentic China in Gurgaon appeared first on Indian Food Freak.

I’ve often found myself fretting over the steep pricing of dishes across most restaurants in Gurgaon. It feels like everyone’s serving fine-dine fare, and for regular diners like me, it really hits the pocket. Whatever happened to those simple, sit-down restaurants (not talking street food carts) that served fresh, reasonably priced food you could enjoy regularly? Japanese cuisine, especially, tends to be priced through the roof given the premium ingredients.

That was until I discovered Kioki, an izakaya-style diner at 32nd Avenue, Gurgaon, offering small, sensibly priced plates.

The interiors are relaxed and reminded me of my visits to Japan—no-frills spaces drawing a local crowd for informal meals and drinks. When I met Chef Vikram Khatri, my first question was about the lamb chops. At Rs 800 for two New Zealand chops—especially at a premium location like 32nd Avenue—it felt refreshingly affordable. He smiled and said he’d rather serve fresh food and sell more, than freeze items and overcharge a few guests. Judging by the packed tables on a weekday, his philosophy is clearly working.

We started with a complimentary amuse-bouche: eggplant fritters in a soy-based broth. Light, airy, and umami-rich—it set the tone for what was to come.

The Scottish salmon carpaccio-style sashimi—cut slightly thicker—came dressed with jalapeños, leek chimichurri, and a citrus soy. My vegetarian wife enjoyed the same preparation done with tofu just as much as we relished the salmon.

But it wasn’t just the classics that impressed us. Chef Vikram’s inventive touches stole the show. Strips of nori fried in rice flour made for an addictive chakhna when paired with a spicy edamame dip. Equally good were the crispy rice bites—pan-fried sushi rice squares topped with tuna and salmon. A touch of wasabi took them to another level.

No Japanese meal is complete without sushi—the true test of a chef’s skill. At Kioki, the prawn tempura and yasai green California rolls were both excellent. I especially appreciated the toasted sesame seeds on top, giving the rice a subtle crunch.

From the robata/yakitori section, we picked the tare-glazed chicken skewers. These are Japan’s version of our seekh kebabs—smoky, juicy, and packed with umami. The garlic soy and mustard-glazed lamb chops, too, were perfectly done.

If there was one letdown, it was the miso black cod. Though it’s traditionally sweet, this version leaned too far into the sweetness for my taste.

For dessert, we had the matcha crème caramel. I’m not a matcha enthusiast, but this version had just a light dusting, offset by torched orange segments that cut through the bitterness. Delicious. Don’t leave without trying the nama chocolate—silky like ganache, served with soy caramel and sake-poached apple on the side.

Kioki has restored my faith that good dining doesn’t always have to burn a hole in your wallet. While the meal isn’t cheap, it’s far more accessible than most Japanese restaurants in the city. Chef Vikram Khatri’s vision shines—and so does young Sankalp, our server that evening, who impressed us with his warmth and menu knowledge.

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I’ve just returned from an unforgettable evening at The Pit, a new barbecue and grill restaurant that has set up shop at the Global Foyer Mall on Golf Course Road, Gurgaon. And if there’s one thing I can’t stop doing—it’s raving about the experience.

For a city like Gurgaon, which has been yearning for an authentic and well-executed barbecue concept, The Pit feels like a breath of smoky, deliciously seasoned fresh air. While restaurants often try to recreate the magic of a barbecue pit with varying degrees of success, this place has not just nailed the brief but elevated it.

From the moment we stepped in, the mood was vibrant and the space carried a laid-back yet upscale energy. But the real magic began when the food started to arrive. Course after course, plate after plate—it was a carnivore’s dream.

We started with a delicate chicken skewer—tender, juicy, and lightly charred. Baby corn, often treated as a sidekick, here stood proud with its succulent texture and smoky finish. Then came the chilli dog—a deliciously cheesy and meaty affair, topped with a beautifully grilled sausage that left us reaching for more. The mushroom sando, tucked into fresh, soft bread, was an umami-rich delight, making even the non-meat eaters in the group nod in approval.

Then came the real stars of the evening. The buttery garlic prawns were pure indulgence, while the meatloaf offered that comforting, hearty depth you only find in classic American diners. The Philly Cheese Sub oozed with flavor, the chicken wings had the right hit of spice, and the pork belly—with its perfect fat-meat balance—was outrageously good. The smoked grilled chicken, served with skin crisped to golden perfection, was another standout. Lamb chops were grilled to tender precision, and the jacket potato was so good, it could have been a main on its own.

While I had to skip the fish (I was too full!), I did ask around. The general consensus among those who tried it was that it didn’t quite match the highs of the other offerings—but by that point, the bar had been set ridiculously high.

The finale was a double whammy—platters of juicy burgers and a truly satisfying tiramisu. By then, most of us were beyond stuffed, but this was one of those evenings where you simply make room.

Two elements deserve special mention. First, the cocktails. The Jamuntini—a bold, refreshing take on a martini made with frozen fresh jamun—and the Smoky Peanut Old Fashioned were exceptionally well-balanced and creative. What truly impressed me was The Pit’s refusal to cut corners: no artificial syrups here, just real ingredients with real flavor. This commitment to quality was evident across the drinks menu.

The second, and perhaps the unsung hero of the evening, was the service. Hosting over 30 guests for a sit-down event is no small task. And yet, not once did we feel a delay, a miss, or an empty glass. The staff was not only prompt but seemed genuinely happy to be there. Attentive without being intrusive, warm without being overbearing—full marks to The Pit team for pulling this off seamlessly.

While the restaurant is a paradise for non-vegetarians, we had a few vegetarians in the group—and they too walked away pleased. In a genre typically dominated by meats, that’s no small win.

The Pit is more than just a restaurant—it’s an experience. It’s rare to see a concept so well thought out and even more rare to see it executed with this level of flair and commitment. If you’re in Gurgaon and love bold flavors, smoky grills, and top-notch hospitality, this is where you need to be.

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In an age where the young crave fusion and the old yearn for familiarity, family outings often fall victim to culinary conflict. Sensing an opportunity, Masala Synergy—formerly a premium cloud kitchen brand—has launched its first dine-in restaurant at IFC, Gurgaon, promising to bridge this generational divide.

The restaurant, located on the ground floor, comfortably seats around 70 guests. Its menu is split into two parts: Masala, which celebrates timeless Indian classics, and Synergy, which experiments with regional Indian flavors fused with global influences. Naturally, I sampled a few dishes from both sides.

From the Masala menu, the Tandoori Chicken is a standout—succulent meat marinated in a spicy rub, grilled to perfection, and served with a thick, flavorful mint chutney that elevates each bite. Tandoori Aloo, stuffed with raisins, offers a sweet-savory balance that’s both comforting and indulgent.

From the Synergy section, the Avocado Tokri Chaat impressed with its clever construction: a crisp kataifi tart filled with creamy guacamole and drizzled with tamarind chutney. It’s modern, playful, and utterly delicious. The Thukpa Ravioli brings Arunachal and Italy to the same table—shiitake and portobello mushroom-stuffed ravioli floating in a miso-pepper broth, delivering warmth and umami in every spoonful.

For mains, the Butter Chicken—a boneless, mildly sweet version—is comforting and familiar, while the Pindi Chana (made without onion, garlic, or tomato) could benefit from a touch more anardana for added zing.

The Synergy mains push boundaries. Chokha Ala Kiev is a masterstroke—chicken keema stuffed like Bengali chops, served with matar nimona and placed on a bed of mustard oil-kissed potato chokha. A sattu-filled kulcha on the side and melting butter at the center complete this earthy, inventive dish. Chelo Kebab Makhani is a clever take on the Iranian classic, featuring a juicy seekh kebab (not the traditional koobideh), a sunny-side-up egg, and a rich Punjabi makhani sauce—comfort food with flair.

But what truly sets Masala Synergy apart is its dessert menu. In most restaurants, desserts are an afterthought. Here, they steal the show.

The Mohabbat-e-Sharbat Tart is an ode to the iconic drink of Old Delhi. A buttery tart base topped with phirni, strawberry compote, and a delicate sugar dome, all drizzled with rose syrup—it’s both artistic and indulgent. Equally impressive is the Fatelli Coffee, a deconstructed take on your after-meal cup, featuring chai custard pudding and a soft-yet-crunchy mawa cake rusk.

Masala Synergy is a welcome addition to Gurgaon’s dining scene. Whether you’re chasing nostalgia or craving something new, this is one place where generations can finally agree on what’s for dinner.

The post Masala Synergy, Gurgaon: Nostalgia Meets Innovation appeared first on Indian Food Freak.

I have some very fond memories associated with Punjabi by Nature. It was the venue of my first date with my wife during our courtship where we could hardly finish anything because of their huge portions and got most of the food packed. Then who can forget their chilli golgappa shots or the famous raan-e-punjab.

I believe the ownership has changed hands and yesterday along with a couple of friends, I discovered that they have an outlet at Apparel House, Gurgaon. Their manager informed us that the outlet has been there for almost 8-9 months but somehow we never heard of it. The same was also evident with the very few tables occupied at the restaurant.

The restaurant is quite big and can seat almost 100+ people including their alfresco area and the bar is already functional. Because they are located in a corporate area, probably they see more traction for lunch than dinner.

Food was delicious to say the least. Whole tandoori chicken came cut into four big pieces. The bird was small and it retained its juiciness and marination just right. I especially loved the coriander-mint chutney which was thick and coarsely ground. It could have a bit more of khatai in the form of anardana etc to give it more spunk. Dahi kebab were amongst the best I have had. The texture of the soft hung curd complemented the small bits of ginger and green chilly with a nice crust on top. A sweet jam kept on top of kebabs further accentuated the flavours.

For mains, we ordered their speciality jumbo garlic naan along with dal makhani, murgh masala and bullet pudina aloo. This garlic naan at just Rs195 can easily feed a family of four but we wanted to be greedy and ordered a single laccha parantha also which was again pretty Punjabi-sized compared to what you get in the market.

I won’t go dish by dish for the mains since everything was good except the aloo. I would have loved some more of the tanginess and pudina flavour. Having said that, it went well with the dal.

Looks can be deceptive. Mango icecream looked hard and pale in colour. But one bite into it and we knew how wrong we were. Meal ended with very soft and an overly sweet gulab jamun.

Overall a great meal with attentive service. Apart from Prawns, I felt that Punjabi by Nature pricing has also come down from its earlier Avatar. More reasons for foodies to rejoice.

PS: Don’t remember to get the parking charge of Rs50 waived by getting your parking slip stamped by the restaurant on eating your meal here.

Ratings (Out of 5):
Food: 4.25 | Drinks: 4.0 | Service: 4.5 | Ambience: 3.5 | Overall: 4.0

Address: Punjabi By Nature, Plot Number 101, Apparel House, Insitutional Area, Sector 44, Gurgaon | Phone: 8650884913

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My friend and I walked into Boju’s Kitchen on a lovely, sunny winter afternoon. A small, unpretentious Himalayan kitchen with limited seating, run by the charming mother daughter duo – Arati Thapa and Chitrangada Gupta who hail from Darjeeling. The size of the kitchen is in contrast with the large hearted, warm women. Boju means grandma and that is the source of all recipes that one can see on their menu and the secret behind the hearty, no-fuss and authentic Nepali food. Started as a home kitchen during the first lockdown, this restaurant now sits at a very pretty location at 32nd Avenue, Gurugram.

From cooking herself, Arati now has a chef from Nepal running the kitchen but the recipes are still hers.

We sat at a table outdoors and the first thing we had was the first flush Darjeeling tea. So mellow and yet so flavourful. This was followed by their chicken thukpa that we divided into two for ease of eating. The broth was light, fresh and delicious with a touch of chilli oil. The experience got elevated when we learnt that the noodles in it weren’t made of maida but healthier rice flour. I could imagine myself sitting with a large bowl, slurping the broth, on a cold winter evening. Like a hug that warms up the coldest cockles of your heart. That’s how good it was.

Next up was their chilli pork. When it was brought to the table, my first reaction was – oh that looks gorgeous! And it tasted exactly the same. Gorgeous!

I was full by then but there still was the pork curry meal which we had already ordered. A bowl of steamed rice with pork curry and alu dum served with a side of aloo pickle and fermented leafy vegetables. We requested the kitchen to up the spice levels of the aloo pickle and they gladly obliged. The fermented vegetables were new for both of us and you can think of it as a Nepalese kimchi. Look at the dish this way – pork, potatoes and rice, together are a match made in heaven. We couldn’t have asked for more.

This meal was exactly what food dreams are made of. Laidback atmosphere, delicious food and recipes straight out of mumma’s cookbook. There is an indescribable sense of comfort when one eats at restaurants born out of love. And when you have a grandma, her daughter and granddaughter at the helm, you know that you are up for a happy and satisfying meal. One thing I can say for sure. I will definitely go back especially for sadeko momos.

Address

Boju’s Kitchen, The Highline, 32nd Avenue, Sector 15 Part 2, Gurugram

Phone number:  95820 81749

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Café Delhi Heights is known for its innovative Food festivals from time to time, but this time they have designed the Best in the form of Rice above the Rest. In India, Rice is not only a staple on the plate but also a cultural mainstay.

In Indian Culture, rice holds great spiritual and ritual significance. It is a symbol of wealth and prosperity. Rice is a must at any major Indian cultural event, be it a morsel of kheer (rice pudding) or boiled rice being fed as the first solid food a child ever eats, to uncooked rice grains applied to foreheads with sandalwood paste to form a “tilak”- a burning symbol of the soul’s energy. Rice makes a number of appearances in Indian culture, weddings, prayers and scriptures as a symbol of well-being and prosperity. The annual calendar of festivals has many celebrations based on the harvest cycle of rice.

Vikrant Batra, Founder of Café Delhi Heights says that the versatility of rice makes it the most loved grain all over the world. Right from the Khichdi, to simple Pulao to fragrant pots of rice and spice meats called biryani, Rice is a feast beyond compare. Hence We at Café Delhi Heights thought of curating a special menu to celebrate this very superfood.

Chef Aashish Singh, Culinary Director at Café Delhi Heights further adds that we have designed this menu keeping in mind the rice acceptance in different states in different forms. Although Rice is high in the glycemic index still it is considered to be the best Grain, owing to a lot of variety available including fibrous variants like Red rice, etc. We have added dishes to the menu, which have their Origin from Karnataka, Andhra Pradesh, Assam, West Bengal, Maharashtra, and more. From the belt of Andhra / Karnataka, One can enjoy the Rive varieties like Curd Rice, Hyderabadi Biryani, Bisi Bele Bath, etc. One also gets to enjoy the specials from Maharashtra like Masale Bhaat, Payesh from Assam, Gian Pilaf from Goa, Tehri from Lucknow, Yakhni Pulao from Kashmir, and Jadoh from Meghalaya are added to this special menu too. Not only the specials from India but favorites from International Cuisines like Risotto, Paella, Jasmine rice with stir-fried greens, and Chipotle burritos bowl are added in the menu as well. Different varieties of rice like Sela basmati, Bangaru Theegalu, Rajbhog Arua rice, Dehradooni Basmati, Illupai Poo Samba, Musk budij, Goan short grain red rice, Ambe Mohar, Joha, etc have been procured to make sure that Each dish is prepared at its utmost accuracy with the perfect amalgamation of right flavours, spices and Chef’s Magic.

If you are a rice lover, then this feast is meant for you and your family.

FACT SHEET

The Festival is on till 6th Feb 2023

At All Café Delhi Heights.

Multiple outlets at Delhi- DLF Promenade, Sangam Courtyard, Rajouri Garden, Janakpuri, DLF Avenue Saket, Rajouri Garden, Janpath

Gurgaon- Crosspoint Mall, Cyber Hub Gurgaon, Ardee Mall, Good Earth Mall, Ambience Mall, AIPL.

Noida- DLF Mall of India, Starling Mall, etc.

Contact Number for Reservations- 9555254033, 8800691812

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There are four things that distinguish a good pizza from a not so good one. Here they are:

1) Base: A well cooked and a well aerated base is the first and foremost requirement. The litmus test of a good base is if you can eat the edges without any accompaniment

2) Sauce: The second most important component of a good pizza is its sauce. It should neither be too sweet nor too tart. I love the garlic flavour in it but I’ve seen many kids who don’t appreciate it. One has to keep kids happy as they are one of the biggest influencers, if not the consumer of pizza.

3) Cheese: Ofcourse, I can’t imagine my pizza without cheese. And more the merrier. The quality and mix of cheeses plays a huge role in making a pizza gourmet. Those liquid cheese are definitely avoidable.

4) Toppings: In addition to the other three characteristics, quality and quantity of topping also defines a good pizza. I can’t stress enough on the freshness of veggies or the quality of meats.

You must be wondering why I am talking about pizzas. This is because, for lunch today, I tried pizzas from Slyce, a new, delivery only brand from Zorawar Kalra’s kitty. He is someone who knows his food. With so many brands under his belt, he is sometimes unable to give enough time to each one but I have seen how much time he devotes when a brand is still building. And this attention shows in Slyce which is entering a very cluttered and low entry barrier segment – pizza.

Now, for the big question – are pizzas from Slyce any better?

The answer. A resounding yes!

I think pizzas are best eaten at the outlet, just out of the oven. Like a Neapolitan loses its gooey base and can’t be repeated properly in a delivery format. And this is where most outlets go wrong. They deliver the same product that they serve in their dine-in format. Slyce is a delivery only product and they have done their homework right. It ticks all my boxes for a good pizza. With six accompaniments including regular oregano and chilli flakes (both of which I didn’t try as pizzas were delicious without having to add anything), I loved the addition of pepperoncini, red paprika, toum sauce and jalapeno mayo. Pepperoni pizza that I ordered was one of the best I’ve had. The crust didn’t sit heavy on the stomach and didn’t cause bloating after finishing the meal. Had I received chilli oil with the pizza, it would have been sone pe suhaga. 

While pizzas are gourmet, pricing is not. I paid Rs.1118 (after Zomato discount and delivery charges), 2 medium size pizzas – Artichoke veg and 2X pepperoni and it felt pretty reasonable.

Slyce is available on both Zomato and Swiggy.

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Everyone makes resolutions for the new year. After hearing so much about Dal Samarkand from various food groups, my resolution was to start the new year by ordering it. And I did exactly that by ordering it before the midnight of the year ending 2022.

Ordering Process: I won’t say ordering was easy. Initially the website didn’t take the order by giving reasons that it wasn’t accepting orders for 31st night even though I was ordering it for 1st Jan. When it started accepting orders, I couldn’t choose lunch or dinner slot. After making the payment, I received a WhatsApp message that my order would be delivered for dinner.

Quantity: At Rs1050, the pack size says it is sufficient for 5 people. It pleasantly surprised me. This quantity should easily suffice 7 people in my opinion. Quantity is around 750ml, though I didn’t measure it.

Packaging: Excellent! Beautiful martbaan wrapped around with bubble wrap and in a small cotton bag. This can easily be presented as it is to guests. Pack came with the reheating instructions.

Accompaniment: Dal Samarkand comes along with few cocktail onions and a green chilly. May be they tried doing vinegar onion but I could hardly get the vinegar flavour. Perhaps it was kept for a very small time in vinegar. And with just 1 green chilly I fail to understand that if someone says quantity sufficient for 5 people, then accompaniments should also be sufficient accordingly.

Taste: The rich buttery yet subtle taste will leave a slightly sweetish aftertaste. Dal Samarkand has a thick consistency without sitting too heavy once you have eaten it. This is muddled well for a smooth texture. However, big question is if this is the best dal makhani that you have ever eaten. To me it is amongst the good ones that you will eat however it is like any other decent dal makhani you might have otherwise eaten.

Value for money: With the martbaan cost and almost double the quantity of dal makhani from another place, I feel this dal makhani isn’t overly priced. For the taste, quantity and packaging, price of Rs1050 including delivery is well justified.

Would I order it again: May be yes, may be no. Dal is good without being something that I won’t get at other places. For me it tastes as good as dal from Daryaganj (restaurant) or even similar to many other places I have tried. So I won’t wait after giving an advance order. Since this is the only dish that you can order from the company’s website, it makes lot of sense to order from another restaurant that gives an option to order multiple items for the ease of ordering.

I will be happy to read your opinion.

The post Dal Samarkand: Best Dal Makhani? appeared first on Indian Food Freak.

(Gurgaon, Haryana), India, 1st September 2022: The 9th edition of Big F Awards, organized by Indian Food Freak concludes amid much fanfare. Held on the 31st of August, Wednesday at The Westin, Gurgaon, the awards ceremony was nothing short of spectacular with the who’s who of the food and entertainment industry gracing the evening with their presence. The food gala was a celebration of
Gurgaon’s culinary culture where untapped local food marketers, home chefs, and home bakers got their share of recognition in addition to commercial establishments. In fact, the event’s sole objective was to provide a platform for small-scale but passionate food-preneurs to showcase their talent and
participate in the F&B space.

The Big F Awards started in the year 2014 and have steadily become the most sought-after and prestigious awards for culinary enthusiasts of Gurgaon. These Gurgaon-specific awards have helped showcase the city’s love for food and get recognised as a culinary capital. The Big F Awards 2022 honoured a variety of food categories ranging from local takeaway joints to fine dining restaurants and bars, in addition to a community of home bakers among others. The list of winners included Vir Sanghvi who was facilitated with Star of India, Lifetime Achievement award was awarded to Chef Manjit Singh Gill while Comorin won the Restaurant of the year award. Arvind Saraswat Young Chef award by Chef Ranveer Brar was bagged by Aditya Murali Shankar from Varq at Taj Mahal Hotel. Chef Aditya won
Rs50,000 apart from the trophy from the personal fund of Chef Ranveer Brar.

These awards are judged by some of the best Chefs and Food critics in the country including Chef Nita Mehta, Diwan Gautam Anand, Chef Manisha Bhasin, Mayur Sharma, Chef Sabyasachi Gorai, Pawan Soni, Chef Rakesh Sethi, and Rocky Singh. The awards provided chefs, bakers, and restaurateurs with a pool of opportunities to establish their identity and get recognised by the industry. Speaking on the same Pawan Soni, Founder of Indian Food Freak and The Big F Awards said, “We’re very happy with the way things have unfolded this year marking the 9th edition of Big F Awards. I humbly acknowledge and thank all our sponsors, jury members, attendees, and participants for making this event a huge success.”

Shibani Kashyap’s melodious performance enthralled the audience. Other key people who attended the awards include Chef Manish Mehrotra, Chef Kunal Kapur, Chef Ajay Chopra, Zoraward Kalra, AD Singh, Pankaj Bansal – Director, M3M India, Neeraj Kumar – MD, Beam Suntory, Nitin Seth – Vice Chairman, Tops, Kabir Suri – President NRAI amongst many others.

The post The 9th edition of ‘Big F Awards’ marks the celebration of Gurgaon’s culinary marvel -2022 appeared first on Indian Food Freak.

I have always identified Japanese cuisine with elegance, refinement, freshest produce and a cuisine where every bite is like a dash through the rich cultural history. So when a bunch of us descended upon Takashi in sector 29, Gurgaon on a deliciously nippy December evening, the air was filled with excitement.

Three things make a meal outing worth remembering – ambience, company and food. As we stepped into this small, classy, opulent restaurant, I knew two out of the three requirements had been ticked off. All that was left was the food. And we had an insanely long menu to navigate through.

I have posted photographs to show you all that we ate. But I want to talk about a few of my favourite. The ones which were unputdownable. The ones which made me wish I could split the menu between two dinners.

We started with Gomae salad. If there is one dish that can make someone fall in love with spinach, this would be it.

This was followed by a light but delicious crab salad. We were in good hands.

The salads were followed by four kinds of sushi. The first on the table was tuna nigiri. Unsure if the sushi would taste fishy, I dunked it in soya sauce. My chopsticks hovered near my mouth and I paused for a noticeable second before taking a big mouthful. All I can say is that I was stumped. How could something so simple be so delicious?!

Another one that I loved was the gorgeously luscious rock shrimp tempura uramaki roll. Perfectly rolled with the crunch of shrimp tempura, which made most of us want seconds.

Out of the appetizers, rock shrimp tempura was the stuff of dreams. Light, fresh and crunchy. It would probably be one of the best appetizer to have with a pint of cold beer.

Buta no shogoyaki (pork) with white onion was another crowd pleaser.

At each step, through the menu, I thought we had reached the peak but the kitchen relentlessly kept sending out one good dish after the other.

From the main course, buta kakuni (Belgium pork belly) with that subtle broth was an instant hit.

I fell in love with the jumbo prawn katsu curry. The crunchy prawn in the yummy and rich sauce was perfect for a winter evening.

That gorgeous meal had to end on a high and there could be nothing better than mochi icecream! The chewy, mildly sweet outer layer encasing the cold creamy icecream made me wish for a separate dessert tummy. I gave macha pudding a miss because this Punjabi lady likes her desserts sweet!

When conversation is sparkling and laughter echoes off the walls, wine glasses are full, service is impeccable and food is fantastic, one wishes the evening to go on and on. If there was a way to define a perfect dinner, it would be our dinner at Takashi.

– Shailly Jindal

The post An Evening at Takashi, Sector 29, Gurgaon appeared first on Indian Food Freak.